It's Lettuce Season

Despite the romaine lettuce scare coming out of Yuma, this is the time of year that I go green. I typically don't eat a lot of bread; however, March through May I get extremely strict about this rule. The warmer months are sneaking up fast and I need to shed my layers of Christmas fluff so that all my sundresses will fit properly.

Even if you don't wear dresses, odds are good you will be sporting your favorite shorts and tank tops. Cutting back on the bread will help you look and feel summer svelte.

I want to share with you one of my all time favorite recopies that cuts out the carbs, keeps the bold flavors and is perfect for lettuce season.

This is adapted from Chrissy Teigen's chicken lettuce wrap recipe in her cookbook Cravings. Just for the record, I know she is a model and not a trained chef, but your mom probably made some good food too and never attended Le Cordon Bleu, so get off your high horse and try the recipe.

1 tablespoon of grated ginger or ginger paste (where I live we don't always have fresh ginger)

1 tablespoon of chili garlic sauce (optional)

Mix all ingredients together in a bowl and set aside.

Chicken filling:

1 lb of ground chicken

1/2 tablespoon of olive oil

4-6 green onions, sliced

1 tablespoon of garlic

1/2 lb of mushrooms, sliced

1 tablespoon of ginger or ginger paste

1/2 of an 8oz can of sliced water chestnuts, chopped

1/2 of a red bell pepper, chopped

1 head of butter lettuce, leaves separated

First, add oil to pan and brown ground chicken for about 5 minutes. Next, add sliced mushrooms, green onions, bell pepper, garlic, ginger, and water chestnuts to the pan of chicken. Cook until chicken is fully cook through and vegetables have become tender, about another 5 minutes.

Last, add about five tablespoons of sauce to the chicken mixture and let thicken for about 1-2 minutes.

Serve on a platter with separated lettuce leaves, and the rest of the sauce.

Lettuce take the pressure off for your next meal during lettuce season. #gonnagetit